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National Cheesecake Day

National Cheesecake Day

July 30th is National Cheesecake Day! So you should totally treat yourself to a slice! There are so many different kinds of Cheesecake; they can be covered in chocolate, fruit and much more! This means that trying a few different kinds today is totally justifiable!

Here are some of our favorite recipes, why don’t you test them out to see what cheesecake is your favorite!


Raw Blueberry Cheesecake


½ cup raw walnuts
½ cup raw almonds
½ cup dates
¼ teaspoon sea salt

2 cups raw cashews, soaked overnight
½ cup almond milk
¼ cup coconut oil
¼ cup maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon sea salt
⅓ cup freeze-dried blueberries (added to half the batter)

For the crust, blend the walnuts and almonds until a course meal is achieved. Add the dates and salt and blend until it looks like a dough. Press crust in a 6 inch springform pan.

For the cheesecake, blend all the ingredients except the blueberries in the Dash Blender until smooth and creamy. Pour half the mixture over the crust. Blend the blueberries into the remaining mixture and pour this over the first layer.

Freeze for at least 2 hours or until set. Allow to thaw 15 minutes before slicing.


Mini Lemon Cheesecakes


½ cup almonds
½ cup walnuts
½ cup unsweetened coconut
1 cup oats
¼ cup flaxseed
¼ cup dates, pitted
2 tablespoons coconut oil, melted

1 can (15 oz) full fat coconut milk, refrigerated
1 cup cashews, soaked overnight
½ cup almonds, soaked overnight
⅓ cup dates, pitted
2 lemons zested, then juiced

Add all the crust ingredients to the Dash Blender and blend into a dough. Press this dough into a parchment lined 8×8 inch pan.

Add just the firm coconut cream from the can of coconut milk into the Dash blender along with the cashews, almonds, dates, and lemon zest and juice. Blend on high until smooth and creamy in texture. Pour over crust and freeze for at least 4 hours. Allow to thaw for 15 minutes and slice into bars.


Peanut Butter Cheesecake


¾ cup white whole wheat flour
½ cup coconut palm sugar
3 tablespoons cocoa powder
1 teaspoon baking powder
¼ cup melted coconut oil
¼ cup almond milk
1 flax egg (3 tablespoons water and 1 tablespoon flax)
¼ cup applesauce

Peanut butter cheesecake:
12 ounces firm silken tofu
⅓ cup peanut butter
¼ cup maple syrup

melted dark chocolate
melted peanut butter
mini dark chocolate chips


Line a muffin tin with cupcake liners. Preheat the oven to 350 degrees.

Whisk the dry cupcake ingredients together and then add the wet cupcake ingredients. Blend just until combined. Pour batter into muffin tin (¼ full) and bake for 10 minutes or until a toothpick inserted comes out clean.

Add all the cheesecake ingredients to the Dash Blender and blend until smooth. Spoon mixture over the cupcakes and refrigerate. Cover each cupcake with toppings.

Share the pictures of your cheesecake creations with us on Instagram! Tag us (@unprocessyourfood) so we can see!